This is a letter to the editor I wrote that was published yesterday in the Lexington Herald Leader. And yes, I was talking about my experience at Kroger’s, a chain with its headquarters in Cincinnati that you would think would buy at least from regional farmers. I did not name them specifically because they aren’t the only supermarket that claims to sell local produce but fails to do so in any substantial way. They are, however, the largest supermarket chain and what they do — or do not do — can have a significant impact on a farmer’s income. Also, I felt the letter had a greater chance of being published if I did not point the finger squarely at the newspaper’s biggest advertiser. So there you go. And I’d like to thank the paper for printing it.

Join us for the "Tour de Bugs" Saturday, August 19th in the children’s garden at Honest Farm from 2 to 4 pm. The event, which is free and open to the public, includes a scavenger hunt for creepy crawlies (otherwise known as native beneficial insect species of Kentucky).

Bug Meisters Ric Bessin, professor of entymology at the University of Kentucky, and certified arborist, Larry Hanks, of Georgetown, KY, will present an entertaining program to children and introduce them to the insect friends who help our plants grow and thrive by feasting on undesirable garden pests. (Without toxic chemicals we need all the help we can get).

Roasting carrots and other root vegetables caramelizes their sugars, making them sweeter. You can also use thickly sliced larger carrot ‘chips’ instead of small carrots for this recipe. This herb salt is easy to make and adds subtle flavoring to vegetables, fish, and chicken. Keep the leftover in a jar in the refrigerator and use a pinch at a time to season food at the table.

Serves 6 to 8
 
 2  pounds small carrots, mixed varieties
 2 tablespoons kosher or coarse sea salt
 1/4  teaspoon fennel seeds
 1/4  teaspoon black peppercorns
 2  teaspoon fresh thyme or marjoram leaves
 1 1/2  tablespoons olive oil

Roma and Cranberry Bean Pot with Roasted Heirloom Carrots

Roma beans have a flat pod and unless you’ve let them stay on the vine too long, are stringless. I have converted several customers (half runner devotees) to this superior flavored beans. They are delicous cooked for only 40 minutes or so and are also good cooked country style (ie, all day or overnight in the slow cooker). Combining them with tender cranberry beans just doubles your pleasure. I grow Italian Borlotto (aka as cranberry) shell beans and I wish I had a half acre of them. You can freeze the shelled beans by blanching them for 5 minutes, cooling and then popping them into a self-sealing freezer bag. They will keep, frozen, for 6 months but I’ve found they are good even a year later. The lovely red-speckled skin turns a rosy brown when cooked. You can substitute baby limas or most any fresh (or frozen) shell beans in this recipe, however. Serve this pot of beans with some hot cornbread or some grilled garlic bread to soak up the rich broth. And yes, adding some bacon to the Romas as you cook them will only make it better.

I have suffered from pasta overkill the last couple of years but this is one I can eat several days in a row and not tire of. Small to medium eggplants work best for this recipe and especially the variegated or long Japanese varieties with tender skins. If you use white eggplants, peel them first as their skins are notoriously tough. The serrano chile makes it a little spicy so if you have kids or don’t care for the heat you can leave it out.

Serves 4 to 6

This cross between corn bread and pudding is moist and sweet and similar in texture to a spoonbread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to carmelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.

Serves 6 to 8

This salad epitomizes summer to me. It’s very pretty served this way in a stack or you can just arrange the ingredients on a platter and drizzle it with vinaigrette. I usually use leftover corn on the cob and even add some cooked and cooled little French beans, shell beans such as baby limas or purple hull cow peas to the mix. If you don’t have the purple basil you can use any type.

Serves 4

Vinaigrette: